Description
Moist, fluffy pistachio cupcakes made with real pistachios and almond extract, topped with your choice of frosting.
Ingredients
1 cup shelled pistachios
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup granulated sugar
2 large eggs
1/2 cup avocado or sunflower oil
1/2 tsp almond extract
1/2 cup almond or oat milk
Instructions
Preheat oven to 350°F and line a muffin tin with cupcake papers.
Grind pistachios in a food processor until fine.
Mix flour, baking soda, baking powder, and salt in a bowl.
In another bowl, beat eggs and sugar until frothy.
Mix in oil, almond extract, and milk until combined.
Fold dry into wet ingredients without overmixing.
Portion batter into cups and bake for 22–25 minutes.
Cool before frosting.
Notes
Toast pistachios for enhanced flavor.
Steep nuts in warmed milk for a bolder profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Fat: 12g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: pistachio cupcakes, healthy cupcake, nut-based desserts